Gourmet Today, edited by Ruth Reichl, is a huge favourite among my daughters and I. All three of us enjoy good cookbooks and separated by distance as we are, it makes sense to each have a copy of the ones we love. And Gourmet Today is not your run of the mill cookbook. It has more than a thousand recipes, each one more mouthwatering and tantalising than the last. No photographs, coloured or otherwise, and just the occasional illustration to help you along. The recipes are very doable. Earlier i could not get ingredients for many of them, but now that it is easier (if still expensive) to access Continental and American ingredients, I am eager to try out as many of the recipes as I can. This Arugula Pesto Pasta in Cherry Tomato Sauce is one such recipe that has been enticing me for a while, and now I am sharing it with you.
Making the Arugula Pesto Pasta with Cherry Tomato Sauce
A quick glance at the ingredients may make it appear a lengthy process to make the arugula pesto pasta. Actually it is quite easy as the steps are simple. I suggest that the pesto (or arugula puree as it is called in the Gourmet Today) be made first. Then while the water for the pasta is set on the stove to boil, the cherry tomato sauce may be started. Both the pasta and the sauce will be ready more or less at the same time. Whipping up the pasta takes minutes: just toss with the arugula pesto, transfer to a serving dish, and heap the sauce on top. Sprinkle grated parmesan cheese and have it hot.
While I have stayed with the proportions for the ingredients in the Gourmet Today, for making the arugula pesto pasta with cherry tomato sauce, I have made one or two practical changes. I had run out of my small stock of pine nuts and they are rather expensive in India, as well as difficult to track down. I therefore added pistachio nuts to the pesto instead of pine nuts. And similarly I used grated Parmesan for the pecorino Romano favoured in the cookbook.
The Arugula Pesto Pasta with Cherry Tomato Sauce uses dry fettuccine, and it is perfect when slathered with pesto and served with the burst cherry tomato. A short pasta may not work as well, as there is very little liquid in the sauce and hardly anything to slip into the nooks and crannies of the smaller sized pastas.
I plan to continue to cook my way through the Gourmet Today cookbook, or at least through its vegetarian recipes. With summer already here at Bangalore in March, I think I will go next for the salads and come back to the pastas in a while.
Some further posts you might like on this blog: